With supermarkets shelves slowly starting to get back more variety, there are still some days consumers are finding shortages on household items.
Joan Murphy, who many in the region might know from the former Black Duck Cafe in Stawell, has agreed to willingly share some of her favourite recipes as people get back to basics in the kitchen.
Using pantry staples and things found on the shelves in the supermarkets across the region, the most basic of cooks can have a delicious dinner on the table.
This week, Joan shares her curried sausages recipe. The recipe can be made in advance and kept in the fridge or freezer.
8 thin sausages
1/2 diced onion
1 diced carrot
1/2 cup peas
1 teaspoon curry powder
1 tablespoon flour
1 tablespoon tomato relish or sauce
500 mils stock
1 tablespoon butter
- Fry sausages to seal and release fat then remove sausages and chop into chunks.
- Saute onions in butter with a splash of oil then add flour. Cook for 1-2 minutes.
- Add curry, flour, tomato relish or sauce and more butter if needed. Gradually add stock. Blend small amounts first. Keep adding and stirring until combined. Add sausage and carrots simmer for 15 min. Add peas for last five.
- Serve with mashed potato or rice and extra vegetables.
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